caitlin home ideas

[caitlinsohomely]

This one pan panko crusted chicken recipe is a healthy and easy dish perfect for busy weeknights. The chicken breasts are coated in a crunchy panko crust seasoned with garlic, paprika, and parmesan cheese, then baked to golden perfection. It's a delicious way to enjoy a wholesome meal without much fuss.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup panko breadcrumbs. 2 tablespoons olive oil. 2 tablespoons grated parmesan cheese. 1 teaspoon garlic powder. 1 teaspoon paprika. Salt and pepper to taste. Lemon wedges for serving.

Instructions: Start by heating the oven to 400F 200C. Put grated Parmesan cheese, garlic powder, paprika, salt, and pepper in a bowl and mix them together. Coat each chicken breast in olive oil, then roll it in the breadcrumb mixture and press it down to make it stick. Spread the chicken breasts out in a single layer on a baking sheet or a skillet that can go in the oven. Put it in the oven and bake for twenty to twenty-five minutes, or until the chicken is done and the crust is golden brown. Serve the chicken hot with lemon wedges to squeeze over it.

Ralph B

[caitlinsohomely]

These yogurt cheesecakes with only two ingredients are an easy and healthy way to end the day. They are smooth, a little sour, and naturally sweetened with honey. It only takes a few easy steps to enjoy a treat without feeling bad about it!

Ingredients: 1 cup Greek yogurt. 1/4 cup honey.

Instructions: Put 1 cup of Greek yogurt and 1/4 cup of honey in a bowl and mix them together. Mix the ingredients together until they are smooth and well mixed. Put paper liners in a muffin tin or use silicone molds that are easy to take out. Evenly pour the yogurt and honey mix into the muffin tins or cups. If there are any air bubbles, tap the muffin tin on the counter to get rid of them and make sure the mixture settles evenly. After making the cheesecakes, freeze them for at least two hours, or until they are firm. Take the cheesecakes out of the muffin tin or molds once they are set. If you want, you can serve the yogurt cheesecakes cold and top them with fresh berries or a drizzle of honey.

Zane

[caitlinsohomely]

These Cherry Almond Popsicles are a delightful blend of sweet cherries and creamy almond milk, creating a refreshing treat perfect for hot summer days.

Ingredients: 2 cups fresh cherries, pitted. 1/4 cup almond milk. 1/4 cup honey or maple syrup. 1 teaspoon almond extract.

Instructions: In a blender, combine pitted cherries, almond milk, honey or maple syrup, and almond extract. Blend until smooth. Pour the mixture into popsicle molds. Insert popsicle sticks into each mold. Freeze for at least 4 hours or until solid. Once frozen, remove from molds and enjoy!

Karla Garrison

[caitlinsohomely]

Indulge in the delightful combination of rich double chocolate chip cookies and your favorite ice cream with these delicious ice cream sandwiches.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 cup cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup chocolate chips. 1 quart ice cream flavor of your choice.

Instructions: Preheat the oven to 350F 175C. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10-12 minutes, or until the cookies are set. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, place a scoop of ice cream on the flat side of one cookie. Top with another cookie, flat side down, and gently press to create a sandwich. If desired, roll the sides of the ice cream in chocolate chips for extra decoration. Repeat with the remaining cookies and ice cream. Place the cookie ice cream sandwiches in the freezer for at least 1 hour to firm up before serving.

Prep Time: 20 minutes

Cook Time: 10-12

Lori

[caitlinsohomely]

A bright and refreshing salad with crunchy green beans, juicy cherry tomatoes, and fragrant basil, tossed in a sour balsamic vinaigrette.

Ingredients: 500g green beans, trimmed and halved. 1 cup cherry tomatoes, halved. 1/4 cup red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 tablespoon Dijon mustard. Salt and pepper to taste.

Instructions: Heat up some salty water in a pot. For three to four minutes, until soft but still crisp, add the green beans. To stop the cooking process, drain the green beans and put them right into a bowl of ice water. Mix cherry tomatoes, red onion, and basil leaves together in a large bowl. Put the green beans that have been blanched into the bowl. Put olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl and mix them together with a whisk. Give the salad a gentle toss to coat it with the dressing. Serve right away or put in the fridge until you're ready to serve.

Whitney D

[caitlinsohomely]

These Parmesan and Black Pepper Waffles are a tasty change from the usual waffle for breakfast. The combination of Parmesan cheese and black pepper gives them just the right amount of heat.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup grated Parmesan cheese. 2 tablespoons sugar. 1 tablespoon baking powder. 1/2 teaspoon salt. 1/2 teaspoon freshly ground black pepper. 1 1/4 cups milk. 1/3 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract.

Instructions: Preheat your waffle iron according to the manufacturer's instructions. In a large mixing bowl, whisk together the flour, Parmesan cheese, sugar, baking powder, salt, and black pepper. In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps. Lightly grease the waffle iron with non-stick cooking spray or oil. Pour an appropriate amount of the batter onto the preheated waffle iron the amount may vary depending on the size of your waffle iron. Close the lid and cook until the waffles are golden brown and crisp. Carefully remove the waffles from the iron and serve them hot. Optional: Top the waffles with additional grated Parmesan cheese and a sprinkle of black pepper for extra flavor. Enjoy your Parmesan and Black Pepper Waffles!

Brittany

[caitlinsohomely]

Indulge in the ultimate chocolate and peanut butter delight with these Double Chocolate Peanut Butter Cup Cookies. These soft and chewy cookies are loaded with semisweet and dark chocolate chips and studded with chopped peanut butter cups for an irresistible treat.

Ingredients: 1 cup 2 sticks unsalted butter, softened. 1 cup granulated sugar. 1 cup brown sugar, packed. 2 large eggs. 2 teaspoons pure vanilla extract. 2 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup semisweet chocolate chips. 1 cup peanut butter cups, chopped. 1/2 cup dark chocolate chips.

Instructions: Turn the oven on to 350 degrees Fahrenheit 175 degrees Celsius and line a baking sheet with parchment paper. Beat the softened butter, brown sugar, and granulated sugar in a sizable mixing bowl until the mixture is light and fluffy. One egg at a time, beat in, and then mix in the vanilla extract. Mix the flour, baking soda, cocoa powder, and salt in a different bowl. Mixing until just combined, gradually add the dry ingredients to the wet mixture. Stir in chopped peanut butter cups, semisweet chocolate chips, and dark chocolate chips. Round tablespoons of dough should be dropped, separated by roughly 2 inches, onto the baking sheet that has been prepared. Bake for 10 to 12 minutes, or until the centers are still soft but the edges are set, in a preheated oven. After taking them out of the oven, let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to finish cooling. Savor the delectable Peanut Butter Cup Cookies with Double Chocolate!

Vincent G

[caitlinsohomely]

This delightful seafood pasta dish combines tender salmon, peppery arugula, and a creamy lemon-parmesan sauce over angel hair pasta. It's a perfect blend of flavors that is both satisfying and refreshing.

Ingredients: 8 oz angel hair pasta. 8 oz salmon fillet, cut into cubes. 2 cups arugula. 1/2 cup heavy cream. 1/4 cup grated Parmesan cheese. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste. 2 tablespoons olive oil.

Instructions: Cook the angel hair pasta according to package instructions until al dente. Drain and set aside. In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add salmon cubes to the skillet and cook until they are browned on all sides. Reduce heat to low, pour in heavy cream, and stir gently. Add grated Parmesan cheese and lemon juice to the skillet. Stir until the sauce thickens. Season with salt and pepper to taste. Add cooked angel hair pasta and arugula to the skillet. Toss until well combined and arugula is slightly wilted. Remove from heat and serve immediately. Garnish with extra Parmesan cheese and lemon zest if desired.

Danny W

[caitlinsohomely]

Enjoy the perfect combination of juicy chicken, melted cheese, and smoky asparagus with this delicious smoked dish. The infusion of flavors from the wood chips takes it to a whole new level.

Ingredients: 4 boneless, skinless chicken breasts. 1 bunch of asparagus, trimmed. 8 slices of provolone cheese. 1 tablespoon olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon smoked paprika. Salt and pepper to taste. Wood chips for smoking.

Instructions: Preheat your smoker to 225F 107C with wood chips of your choice. Butterfly each chicken breast, creating a pocket for stuffing. Season the inside of each chicken breast with garlic powder, onion powder, smoked paprika, salt, and pepper. Place 2 slices of provolone cheese inside each chicken breast pocket. Add a few spears of asparagus on top of the cheese in each pocket. Fold the chicken breast over, securing the filling inside. Use toothpicks if needed. Rub the outside of each chicken breast with olive oil and season with additional salt, pepper, and smoked paprika. Place the stuffed chicken breasts on the smoker grates. Smoke for approximately 1.5 to 2 hours or until the internal temperature reaches 165F 74C. Remove from the smoker and let it rest for a few minutes before serving. Slice and serve the smoked asparagus stuffed chicken breasts.

Adam Mathis

[caitlinsohomely]

This Christmas morning slow cooker breakfast casserole is the perfect way to start your holiday festivities. With savory bacon, colorful bell peppers, and creamy cheddar cheese, it's a crowd-pleaser that can be prepared in advance, allowing you to spend more time with loved ones.

Ingredients: 1 dozen eggs, beaten. 1 pound bacon, cooked and crumbled. 1 cup diced bell peppers. 1 cup diced onions. 2 cups shredded cheddar cheese. 1 cup milk. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon cayenne pepper optional. 1 package 30 oz frozen hash browns, thawed.

Instructions: Beat the eggs and add the bacon, bell peppers, onions, shredded cheddar cheese, milk, salt, pepper, garlic powder, paprika, and cayenne pepper if using. Mix everything together in a large bowl. Mix well. Spray cooking spray on the slow cooker insert to make it smooth. Spread out the thawed hash browns evenly on the insert's bottom. Evenly spread the egg mixture over the hash browns as you pour it on. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the middle is set. When it's done, serve it hot and enjoy!

Ralph Bishop

[caitlinsohomely]

Warm flavors of brown butter, eggnog, and snickerdoodle spices permeate these gluten-free donuts. Ideal for mornings on holidays or anytime you want a delicious treat.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground nutmeg. 1/4 tsp ground cinnamon. 1/4 cup unsalted butter, browned and cooled. 1/2 cup eggnog. 2 large eggs. 1 tsp vanilla extract. For the cinnamon sugar coating:. 1/4 cup granulated sugar. 1 tsp ground cinnamon. For the glaze:. 1 cup powdered sugar. 2-3 tbsp eggnog. 1/2 tsp vanilla extract. Additional ground nutmeg for garnish.

Instructions: Grease a donut pan and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Combine the gluten-free flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon in a mixing bowl. Beat the eggs, eggnog, vanilla extract, and browned butter in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Pour the batter into each of the donut pan's cavities, filling them about two thirds of the way. A toothpick inserted into a donut should come out clean after baking for 15 to 18 minutes in a preheated oven. As the donuts bake, make the cinnamon sugar coating by combining the ground cinnamon and granulated sugar in a shallow dish. When the donuts are done, take them out of the oven and let cool in the pan for a few minutes. Make sure to coat both sides of each donut after dipping it in the cinnamon sugar coating. After coating, place the donuts on a wire rack to cool fully. To make the glaze, combine the eggnog, powdered sugar, and vanilla extract in a small bowl. If necessary, adjust the consistency by adding extra eggnog. After the donuts have cooled, drizzle the glaze over them and garnish with more ground nutmeg. Before serving, let the glaze harden. Savor your brown butter eggnog snickerdoodle donuts without gluten!

Prep Time: 20 minutes

Cook Time: 15-18

Jonah Perry

[caitlinsohomely]

Enjoy these crispy and delicious chicken tenders made healthier with the magic of air frying! They are perfect for a quick weeknight dinner or as a crowd-pleasing appetizer.

Ingredients: 1 lb chicken tenders. 1 cup breadcrumbs. 1/2 cup grated Parmesan cheese. 1 tsp paprika. 1/2 tsp garlic powder. 1/2 tsp salt. 1/4 tsp black pepper. 2 eggs. Cooking spray.

Instructions: For 5 minutes, heat your air fryer up to 400F 200C. Put breadcrumbs, Parmesan cheese, paprika, garlic powder, salt, and black pepper in a shallow bowl. Beat the eggs in a different bowl. Let the extra egg run off of each chicken tender as you dip it in the beaten eggs. Apply the breadcrumb mixture to the chicken tenders and press the breadcrumbs onto the chicken to make them stick. Use cooking spray on the air fryer basket to keep food from sticking. Lay the chicken tenders out in a single layer in the air fryer basket, making sure they don't touch. Spray cooking spray on top of the chicken tenders to make them crispier. As the chicken cooks, flip it over every 10 to 12 minutes and keep cooking at 400F 200C until it is golden brown and fully cooked. Serve hot with the sauce of your choice.

Terrence

[caitlinsohomely]

Enjoy the delightful flavors of fall with this homemade pumpkin spice coffee creamer. It's easy to make and adds a cozy touch to your morning coffee or tea.

Ingredients: 1 cup heavy cream. 1 cup milk. 1/3 cup pumpkin puree. 1/4 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon pumpkin pie spice.

Instructions: In a saucepan, combine heavy cream, milk, pumpkin puree, and maple syrup. Heat over medium heat, stirring constantly, until mixture begins to simmer. Remove from heat and stir in vanilla extract and pumpkin pie spice. Allow the creamer to cool before transferring it to a bottle or jar. Store in the refrigerator and shake well before each use.

Kendra

[caitlinsohomely]

Enjoy the rich and smoky flavor of homemade smoked steelhead trout with this simple recipe. The dry rub adds a perfect blend of savory and sweet notes to complement the natural taste of the fish.

Ingredients: 1 lb steelhead trout fillet. 2 tablespoons kosher salt. 1 tablespoon brown sugar. 1 teaspoon black pepper. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika.

Instructions: Pat the steelhead trout fillet dry with paper towels. In a small bowl, mix kosher salt, brown sugar, black pepper, garlic powder, onion powder, and paprika to create the dry rub. Evenly coat the steelhead trout fillet with the dry rub, ensuring all sides are covered. Place the fillet in a covered container and refrigerate for 2 hours to allow the flavors to penetrate the fish. Preheat your smoker to 225F 107C. Remove the steelhead trout from the refrigerator and let it come to room temperature for 15 minutes. Place the fillet on the smoker grates and smoke for 1.5 to 2 hours or until the internal temperature reaches 145F 63C. Once smoked, let the steelhead trout rest for 10 minutes before serving.

Bianca

[caitlinsohomely]

These vegan lemon meltaway cookies are light, tangy, and simply melt in your mouth. They are perfect for any occasion, from afternoon tea to dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup powdered sugar. 1/2 cup vegan butter, softened. 1/4 cup cornstarch. 1 tablespoon lemon zest. 2 tablespoons fresh lemon juice. 1/2 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together vegan butter and powdered sugar until light and fluffy. Add lemon zest, lemon juice, and vanilla extract, mix until well combined. Gradually add flour, cornstarch, and salt, mixing until a soft dough forms. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them apart. Gently flatten each ball with the bottom of a glass or fork dipped in powdered sugar. Bake for 12-15 minutes, or until the edges are just lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Landon Harrison

[caitlinsohomely]

In this recipe, roasted shrimp are covered in a bright and spicy green sauce made from fresh herbs and spicy jalapeos. There are no carbs or fats in this dish, and it tastes great. It's great for a quick and satisfying meal.

Ingredients: 1 lb shrimp, peeled and deveined. 2 cups fresh cilantro leaves. 1 cup fresh parsley leaves. 2 jalapeo peppers, seeded and chopped. 3 cloves garlic. 1/4 cup olive oil. Juice of 2 limes. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Put garlic, olive oil, lime juice, salt, pepper, cilantro, parsley, jalapeo peppers, and blend them all together in a blender. To make the green sauce, blend everything together until it's smooth. Toss half of the green sauce with the shrimp that you have put on a baking sheet. For 8 to 10 minutes, or until done, roast the shrimp in a hot oven. Hot shrimp should be served with the rest of the green sauce on the side.

Bianca MacFarlane

[caitlinsohomely]

This Keto Pumpkin Cheese Ball is a tasty low-carb snack that's great for any event. Salty seasonings, creamy pumpkin, sharp cheddar cheese, and crunchy pecans come together to make a tasty and festive snack.

Ingredients: 8 oz cream cheese, softened. 1/2 cup canned pumpkin puree. 1 cup shredded sharp cheddar cheese. 1/4 cup chopped pecans. 1/4 cup grated Parmesan cheese. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp paprika. Salt and pepper to taste.

Instructions: Cream cheese and pumpkin puree should be mixed together in a bowl until the mixture is smooth. Mix in the grated Parmesan cheese, chopped pecans, garlic powder, onion powder, paprika, salt, and pepper. Mix everything together well. Roll the mixture into a ball and cover it tightly with plastic wrap. Put the cheese ball in the fridge for at least an hour, or until it gets firm. If you want, you can coat the cheese ball in more chopped pecans or grated Parmesan cheese before serving. Serve with vegetable sticks or crackers that are good for keto.

Ellen D